Farro, a hearty grain eaten by ancient Greeks and Romans and long considered a world staple, is becoming popular on California Bay area menus -- and cookbook author Mark Scarbrough can't get enough of the whole grain variety. "It has earthy tones much like mushrooms, a toasted walnut overtone to it that is just missing from pearled [varieties]," Scarbrough said. His recipes for farro with nectarines, basil and toasted pine nuts and farro smoked chicken salad capitalize on the grain's earthy, nutty flavor.